Chicken Tortilla Soup

This chicken tortilla soup is the ultimate comfort food, combining bold Mexican spices and hearty ingredients that will leave you satisfied and craving more. It's so delicious, everyone will be coming back for seconds — so get ready to make it often.

Is Chicken Tortilla Soup a Traditional Mexican Dish?

Yes, chicken tortilla soup is a classic Mexican dish. Traditionally, it's made with chicken broth, tomatoes, garlic, onions, chiles, and crispy tortilla strips. There are also many variations, such as versions that include beans for added richness.

How to Prepare Chicken Tortilla Soup

Making this chicken tortilla soup is quick and easy, taking just 35 minutes from start to finish. Below is the complete recipe, but here’s a sneak peek at the process:

1. Sauté onions and garlic, then stir in the seasonings, tomatoes, broth, and water.
2. Let it simmer, then add corn, hominy, chiles, beans, cilantro, and chicken.
3. Simmer for a few more minutes, then serve with your favorite toppings.

Best Pairings for Chicken Tortilla Soup

Chicken tortilla soup is delicious on its own, but you can elevate it with toppings like avocado, cheese, green onions, and sour cream. It also pairs wonderfully with crusty bread or a light side salad for a complete meal.

How to Store Chicken Tortilla Soup

Once your chicken tortilla soup has cooled completely, transfer it into airtight containers and refrigerate for up to four days. Reheat it either in the microwave or on the stovetop when you're ready to enjoy it again.

Can Chicken Tortilla Soup Be Frozen?

Absolutely! Chicken tortilla soup freezes beautifully, making it a perfect dish to prepare in advance and keep in the freezer for those busy weeknight dinners.

Once the soup has cooled, ladle it into airtight freezer containers or zip-top bags. If using bags, be sure to lay them flat in the freezer for efficient storage and easy thawing later.

Chicken tortilla soup can be stored in the freezer for up to three months. To reheat, simply thaw it overnight in the fridge.

Dinogo Community Feedback and Reviews

"This soup was absolutely delicious! I heard multiple people say it tasted even better the next day. We didn’t have any leftovers because it was that good! A friend came over, smelled it simmering on the stove, and asked for the recipe just from the aroma. It’s perfect for any occasion," shares momof4.

"My entire family loves this recipe!" says Cindy Williams. "I add about 1/2 cup of finely crushed tortilla chips and a squeeze of lime juice for extra flavor. It freezes wonderfully, so I double the recipe and freeze portions for busy nights."

"Incredibly easy and packed with flavor! I prepped the shredded chicken in my Instant Pot beforehand, making this a quick weeknight meal. I didn’t have hominy, so I used garbanzo beans instead. It worked, but I’ll definitely use hominy next time for a better texture balance. The recommended toppings were perfect," says Andrea Bonner.

Editorial input by Bailey Fink

Ingredients List

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 (28 ounce) can crushed tomatoes

• 1 (10.5 ounce) can condensed chicken broth

• 1 ¼ cups water

• 2 teaspoons chili powder

• 1 teaspoon dried oregano

• 1 (15 ounce) can black beans, rinsed and drained

• 2 large boneless chicken breast halves, cooked and cut into bite-sized pieces

• 1 cup whole corn kernels, cooked

• 1 cup white hominy

• 1 (4 ounce) can chopped green chile peppers

• ¼ cup chopped fresh cilantro

• ½ cup crushed tortilla chips, or to taste

• 2 medium avocados, sliced, or to taste

• ½ cup shredded Monterey Jack cheese, or to taste

• 2 tablespoons chopped green onions, or to taste

Instructions

Prepare all the ingredients you'll need.

Heat oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes. Stir in chili powder and oregano.

Add crushed tomatoes, condensed broth, and water to the pot; bring the mixture to a boil. Lower the heat and let it simmer for 5 to 10 minutes.

Stir in black beans, cooked chicken, corn, hominy, chiles, and cilantro. Allow the soup to simmer for another 10 minutes.

Serve the soup in individual bowls, then garnish with crushed tortilla chips, sliced avocado, Monterey Jack cheese, and green onions.

Nutrition Information (per serving)